Who knew there was a National Lasagna Day? Well, to continue my random theme of uplifting posts totally unrelated to the world pandemic, today I want to highlight that it is National Lasagna Day!! With that, I want to share my 3 favorite recipes, all totally different lasagna recipes.
Traditional lasagna might be frowned upon in the healthy living world as it’s loaded with carbs, cheese and sodium. But, as with anything, moderation is key!! With that, I will share three of my favorites. Two out of three of these are somewhat healthy and take a non-traditional spin on the lasagna recipe. Let me know your favorite by sending it to Lauren@TheChrysalisMethod.com or in the comments!
Healthy Breakfast Lasagna
- Skillet, Baking Dish
- 2 tsp olive oil
- 1/4 cup chopped onions
- 1/4 cup chopped mushrooms optional
- 1/4 cup chopped bell peppers
- 2 yellow zucchinis thinly sliced lengthwise
- 4-6 oz cooked breakfast turkey sausage
- 2 tbsp almond milk You can use regular milk or 1/2 and 1/2 if you prefer
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3 eggs
- 1/2 sliced avocado
- spray extra virgin olive oil for the pan
- salt and pepper to taste
- Preheat oven to 375 degrees. Heat a skillet with 1-2 Tbsp of olive oil for one minute and then add onions, mushrooms, and peppers. Sauté until cooked.
- In a small baking dish, spray with olive oil for non-stick. Layer the sliced zucchini so it covers the bottom. Top with sautéed veggies, then layer with meat. Repeat layers until out of toppings.
- In a mixing bowl, whisk together the almond milk, garlic powder, onion powder, and pour over ingredients in baking dish. Sprinkle with salt and pepper and bake in oven for 30 minutes.
- When the "lasagna" is nearing the end of cooking, scramble the eggs in a skillet and finally top the "lasagna" with the eggs and sliced avocado.
Momma's Cheesy Lasagna
- Skillet, mixing bowl, baking dish
- 1 pound ground beef or ground turkey
- 1 Large Jar Marinara sauce
- 3 C water
- 8 oz Lasagna noodles
- 1/2 C Cottage Cheese
- 1/2 C Ricotta Cheese
- 4 oz Cream cheese
- 1 egg beaten
- 1 tsp salt
- 1/3 tsp pepper
- 1 Tbsp parsley
- 1/2 tsp Oregano
- 1/3 tsp garlic salt
- You can substitute the oregano, parsley, with 1 Tbsp of Italian seasoning if you prefer
- 8 oz bag of mozzarella shredded cheese
- 1/2 C parmesan cheese
- Foil for top of pan
- Preheat oven to 350 degrees. Brown the meat in a skillet and then add the marinara sauce and water.
- If using no-boil noodles, don't boil them! These will make the lasagna less runny. If using regular noodles, boil first and pat dry with paper towels.
- Mix the cream cheese, ricotta, and cottage cheeses in a bowl together with the spices and egg. Grease a 13x9 pan. Drizzle a small amount of the sauce mixture in the pan, then start layering the noodles, sauce, cheese mix and end with sprinkled mozzarella. Finish with noodles and sprinkle lots of parmesan cheese on top. Bake for 30 minutes covered with foil. Let sit 10 minutes before serving.
Roasted Eggplant Vegetarian Lasagna
- Deep Baking dish, 2 roasting pans or cookie sheets, mixing bowl
- 1 large eggplant
- 3 Cups chopped veggies of your choice broccoli, bell peppers, mushrooms, onions, spinach, chopped zucchini, etc.
- 1 Tbsp minced garlic
- 2 Tbsp Extra virgin olive oil
- 1 Large Jar Marinara Sauce
- 1 Cup Ricotta Cheese
- 1/2 Cup Parmesan Cheese
- 1 cup chopped spinach
- 2 Tbsp Italian seasoning
- 1 tsp garlic salt
- 1 egg whisked
- 1 C Mozzarella shredded cheese
- Salt and pepper to taste
- Preheat oven to 400 degrees. Thinly slice the eggplant and leave the skin on. Place the eggplant on paper towels to draw out any moisture and sprinkle lightly with salt. Let it sit for 10 minutes and then dab with paper towels to absorb any remaining moisture. Place the eggplant flat on a baking sheet.
- In a large mixing bowl, place the chopped veggies, 2 Tbsp olive oil, minced garlic, and mix well. On a separate baking sheet, (for best flavor), spread out the chopped veggies and roast in the oven at 400 degrees for 20-25 minutes. Roast the eggplant on a separate shelf if they don't both fit on top shelf of the oven for 20-25 minutes at 400 degrees. (If you don't have time to roast the veggies in the oven with the eggplant, sauté the veggies in a cast iron skillet instead.)
- While the eggplant and veggies are roasting, prepare the cheese mixture. Place the ricotta cheese, chopped spinach, Italian seasoning, garlic salt, and egg in a bowl and mix. Once the veggies and eggplant are finished roasting, start layering the lasagna.
- For best layering, use a deep baking dish, typically a 9x13 pan is deep enough. There's no rule to layering, but I like to drizzle the marinara sauce on the bottom of my pan to start, then the eggplant , followed by cheese mixture, then roasted veggies, then sauce. Repeat with the eggplant, cheese, veggies, sauce ending with eggplant. Sprinkle mozzarella cheese on top and bake for 25 minutes at 350 degrees or until bubbly. The veggies are already cooked so bake until hot throughout.
I hope you enjoy one or all of my favorite lasagna recipes! Let me know what your favorite recipes are by sending me an email or the comments!
Email to: Lauren@TheChrysalisMethod.com